CN107647372A - A kind of millet starch sauce and preparation method thereof - Google Patents
A kind of millet starch sauce and preparation method thereof Download PDFInfo
- Publication number
- CN107647372A CN107647372A CN201610594104.9A CN201610594104A CN107647372A CN 107647372 A CN107647372 A CN 107647372A CN 201610594104 A CN201610594104 A CN 201610594104A CN 107647372 A CN107647372 A CN 107647372A
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- salt
- sauce
- capsicum
- preparation
- millet starch
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 105
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 52
- 235000019713 millet Nutrition 0.000 title claims abstract description 52
- 229920002472 Starch Polymers 0.000 title claims abstract description 42
- 235000019698 starch Nutrition 0.000 title claims abstract description 42
- 239000008107 starch Substances 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 104
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 79
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 79
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 67
- 238000000855 fermentation Methods 0.000 claims abstract description 65
- 230000004151 fermentation Effects 0.000 claims abstract description 65
- 238000007789 sealing Methods 0.000 claims abstract description 46
- 240000002234 Allium sativum Species 0.000 claims abstract description 31
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 31
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 31
- 235000004611 garlic Nutrition 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 238000011049 filling Methods 0.000 claims abstract description 10
- 235000013373 food additive Nutrition 0.000 claims abstract description 9
- 239000002778 food additive Substances 0.000 claims abstract description 9
- -1 salt salt Chemical class 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 21
- 239000003921 oil Substances 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 17
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 14
- 235000010234 sodium benzoate Nutrition 0.000 claims description 14
- 239000004299 sodium benzoate Substances 0.000 claims description 14
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 31
- 235000019634 flavors Nutrition 0.000 abstract description 29
- 238000000034 method Methods 0.000 abstract description 11
- 150000002148 esters Chemical class 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 description 101
- 240000004160 Capsicum annuum Species 0.000 description 56
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 39
- 241000208293 Capsicum Species 0.000 description 17
- 238000007689 inspection Methods 0.000 description 14
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 13
- 239000004302 potassium sorbate Substances 0.000 description 13
- 235000010241 potassium sorbate Nutrition 0.000 description 13
- 229940069338 potassium sorbate Drugs 0.000 description 13
- 238000002156 mixing Methods 0.000 description 11
- 239000002245 particle Substances 0.000 description 11
- 230000002269 spontaneous effect Effects 0.000 description 11
- 238000003756 stirring Methods 0.000 description 11
- 238000009423 ventilation Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000007423 decrease Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011049 pearl Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides a kind of preparation method of millet starch sauce, comprise the following steps：A after) crushing millet starch, bright red sharp green pepper and garlic, then mix with the first salt, be honored as a queen using the second salt salt pickled fermented, the capsicum fermented is starched；B) capsicum of the fermentation is starched and mixed with food additives, pH is adjusted, obtains thick chilli sauce；C the thick chilli sauce) is passed through into filling, oil sealing and sterilization successively, obtains finished product.The preparation method of millet starch sauce provided by the invention organically combines salt marsh technique with oil sealing technique, has both remained the flavor and the original flavor of capsicum of capsicum fermentation, meanwhile, product ester fragrance road is assigned again, product is more conformed to the taste of consuming public.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of millet starch sauce and its preparation technology.
Background technology
Sauce class is one of important flavouring in daily life, wherein, thick chilli sauce is a kind of conventional pungent condiment, not only
Pungent mouthfeel can be brought, and contains amino acid and vitamin needed by human, there is abundant nutritive value, be a kind of tool
There is the product of peat-reek, flavour, figure and color and luster.And with the improvement of people ' s living standards and consumers in general are to difference
The demand of taste, the flavor and the thick chilli sauce of the original flavor of capsicum for remaining capsicum fermentation more can like by consumer, still
Existing market mountain also remains the original flavor of capsicum again without a kind of flavor of the existing capsicum fermentation of thick chilli sauce.
The content of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of millet starch sauce and preparation method thereof, this hair
The flavor of the existing capsicum fermentation of thick chilli sauce of bright offer remains the original flavor of capsicum again.
The invention provides a kind of preparation method of millet starch sauce, comprise the following steps：
A after) crushing millet starch, bright red sharp green pepper and garlic, then mix with the first salt, be honored as a queen and salted down using the second salt salt
System fermentation, the capsicum slurry to be fermented；
B) capsicum of the fermentation is starched and mixed with food additives, pH is adjusted, obtains thick chilli sauce；
C the thick chilli sauce) is passed through into filling, oil sealing and sterilization successively, obtains millet starch sauce.
Preferably, the millet starch sauce is prepared from the following materials；
The millet starch of 72~90 mass parts；
The bright red sharp green pepper of 8~9 mass parts；
The garlic of 8~10 mass parts；
The salt of 7~9 mass parts；
The additive of 0.00005~0.002 mass parts；
The edible vegetable oil of 6~10 mass parts；
The addition of the salt is the total amount of the first salt and the second salt.
Preferably, the mass ratio of the first salt and the second salt is 1.5：1~3：1.
Preferably, the pickled fermented temperature is 25~35 DEG C, and the pickled fermented time is 60~90 days.
Preferably, the food additives are selected from sodium benzoate and potassium sorbate.
Preferably, using lemon acid for adjusting pH, after adjusting pH, pH≤4.5.
Preferably, the temperature of the sterilization is 110~120 DEG C, and the time of the sterilization is 25~30min.
Preferably, the size after the millet starch, bright red sharp green pepper and garlic crush is 0.6 × 0.6cm~0.8 × 0.8cm.
Present invention also offers a kind of thick chilli sauce being prepared using above-mentioned preparation method.
Compared with prior art, the invention provides a kind of preparation method of millet starch sauce, comprise the following steps：A) will be small
After rice green pepper, bright red sharp green pepper and garlic crush, then mix with the first salt, be honored as a queen pickled fermented, sent out using the second salt salt
The capsicum slurry of ferment；B) capsicum of the fermentation is starched and mixed with food additives, pH is adjusted, obtains thick chilli sauce；C) will be described peppery
Green pepper sauce passes through filling, oil sealing and sterilization successively, obtains finished product.The preparation method of millet starch sauce provided by the invention is by salt marsh technique
Organically combined with oil sealing technique, both remained the flavor and the original flavor of capsicum of capsicum fermentation, meanwhile, production is assigned again
Product ester fragrance road, makes product more conform to the taste of consuming public.
Embodiment
The invention provides a kind of preparation method of millet starch sauce, comprise the following steps：
A after) crushing millet starch, bright red sharp green pepper and garlic, then mix with the first salt, be honored as a queen and salted down using the second salt salt
System fermentation, the capsicum slurry to be fermented；
B) capsicum of the fermentation is starched and mixed with food additives, pH is adjusted, obtains thick chilli sauce；
C the thick chilli sauce) is passed through into filling, oil sealing and sterilization successively, obtains finished product.
The present invention is equipped with garlic and salt using millet starch and bright red sharp green pepper as preparing the primary raw material of millet starch sauce
Fermented.
Wherein, selection is uniform in size, color and luster is scarlet, without go mouldy, without small holes caused by worms, without rot, free from admixture, through agriculture it is residual detection it is qualified
Millet starch and bright red sharp green pepper.The present invention adds bright red sharp green pepper in millet starch sauce, can increase capsicum flavor, make millet starch sauce
With strong capsicum flavor.
Garlic is removed the peel before crushing, and from white or milky, nothing is rotted, without mildew, big after the residual detection of agriculture is qualified
Garlic, wherein, garlic enriches the taste of product.
To have in raw material go mouldy, rot, the selected quality rejected, ensure product of material of impurity, foxiness etc., obtain
Supplementary material after sorting.
Raw material after sorting is cleaned, specific method is：
Supplementary material is first cleaned with 0.5% citric acid solution, is cleaned 2~3 minutes, is then used sterile water wash again, drain
Moisture 10~15 minutes, avoid polluting pathogenic microorganism.
Millet starch after cleaning, bright red sharp green pepper and garlic are crushed, in the present invention, powder is carried out using pulverizer
It is broken, 0.6 × 0.6cm~0.8 × 0.8cm is preferably sized to after crushing.Wherein, size is the millet starch and big after the crushing
The size of the maximum area of the vertical direction projection of garlic pearls after the area of capsicum piece and garlic crush after red sharp green pepper crushes.
After millet starch after crushing, bright red sharp green pepper and garlic are mixed with the first salt, it is placed in fermenter, is used above
Second salt carries out salt and is honored as a queen, and carries out pickled fermented, the thick chilli sauce to be fermented.
In the present invention, the mass ratio of first salt and the second salt is preferably (1.5~3)：1.The present invention uses
Salt seals to fermentation supplementary material (i.e. millet starch, bright red sharp green pepper, garlic and salt), after isolation aeroseal is complete, enters
Row is pickled fermented.
Wherein, the pickled fermented temperature is preferably 25~35 DEG C, more preferably 27~32 DEG C；It is described pickled fermented
Time is preferably 60~90 days, more preferably 70~80 days.
The present invention can assign thick chilli sauce unique ferment local-flavor using salt seal ferment.
After fermentation ends, the capsicum fermented is starched.The capsicum is starched and mixed with food additives, pH is adjusted, obtains
Thick chilli sauce.
In the present invention, the food additives are preferably sodium benzoate and potassium sorbate.The present invention is adjusted using citric acid
PH is saved, after adjusting pH, pH≤4.5.
Carry out it is filling before, the present invention also needs to determine the salinity of the thick chilli sauce, and when salinity≤17, product is qualified, can
With filling.In the present invention, it is preferred to the measurement of salinity is carried out using portable salinometer.
It is after pH and all qualified salinity, thick chilli sauce progress is filling, in the present invention, before progress is filling, by described in
The container for holding thick chilli sauce is sterilized.Specific method is：
Container is rinsed 2~3 minutes by 50ppm ClO 2 solution, then with aseptic water washing, drain away the water 10~
15 minutes, ultraviolet sterilization 25~30 minutes, eliminating bacteria was stand-by.
After canned, capsicum amount is sealed using edible vegetable oil, thick chilli sauce is completely cut off with outside air, it is desirable to eat
It can not be splashed on bottle or on bottle outer wall with vegetable oil.
The present invention is sealed by the way of oil sealing to the capsicum amount, is different from existing oil sealing, oil of the invention
Oily amount is smaller used in envelope, and oil sealing and salt marsh technique are organically combined, and has both remained the wind of capsicum fermentation
Taste and the original flavor of capsicum, meanwhile, product ester fragrance road is assigned again, product is more conformed to the taste of consuming public.
After oil sealing, the lid of covered container, the capsicum amount after filling oil sealing is sterilized, the present invention of the present invention is right
The method of the sterilization is not specifically limited, and well known to a person skilled in the art method, in the present invention, the sterilization
Temperature be preferably 110~120 DEG C, the time of the sterilization is preferably 25~30min.
Sterilization cools down after terminating, and obtains millet starch sauce.
After cooling, the millet starch sauce is labelled successively, coding, mold, vanning, pile, product inspection and storage.
Specifically：
Labeling：Label wants parallel consistent with body, optionally supervises labeling situation.
Coding：Date of manufacture should be sprayed on the eye-catching place of body with the production period, clean, be easy to identify.
Plastic film：Bottle cap and part body, which are enclosed in plastic foil, carries out plastic packaging, but must not be by label together on plastic packaging.
Vanning：Casing prints the date of manufacture, it is necessary to identical with the production date.
Pile：Hand stowage, in the present invention, pile standard is preferably 140g/ bottles, one case 30 bottles, per pile：Every layer of 20 case
× 6 layers.
Product inspection：Before product warehousing, examination at random inspection is carried out to every batch of product, detects physical and chemical index and the microorganism of product
Index, and keep sample and seal up for safekeeping, judge whether the quality of product meets the requirements, qualified rear packaged product can be put in storage storage.
Storage：25 DEG C of shady places preserve.
In the present invention, the millet starch sauce is prepared from the following materials：
The millet starch of 72~90 mass parts；
The bright red sharp green pepper of 8~9 mass parts；
The garlic of 8~10 mass parts；
The salt of 7~9 mass parts；
The additive of 0.00005~0.002 mass parts；
The edible vegetable oil of 6~10 mass parts；
The addition of the salt is the total amount of the first salt and the second salt.
Preferably, the millet starch sauce is prepared from the following materials：
The millet starch of 75~85 mass parts；
The bright red sharp green pepper of 8~9 mass parts；
The garlic of 8~10 mass parts；
The salt of 7~9 mass parts；
The additive of 0.00005~0.002 mass parts；
The edible vegetable oil of 6~10 mass parts；
The addition of the salt is the total amount of the first salt and the second salt.
Present invention also offers a kind of millet starch sauce being prepared using above-mentioned preparation method.
The preparation method of millet starch sauce provided by the invention organically combines salt marsh technique with oil sealing technique, both protects
The flavor and the original flavor of capsicum for having stayed capsicum to ferment, meanwhile, product ester fragrance road is assigned again, product is more conformed to masses
The taste of consumer.
For a further understanding of the present invention, with reference to embodiment to millet starch sauce provided by the invention and preparation method thereof
Illustrate, protection scope of the present invention is not limited by the following examples.
Embodiment 1
By sampled inspection, sorting, clean and drain after 81g millet chilli, 9g bright red sharp green pepper, 9g garlic etc.
It is 0.6 × 0.6cm~0.8 × 0.8cm that crushing, which obtains particle size,.Capsicum slurry；Starched by capsicum：Salt=100:10 quality
Than adding capsicum magma and salt into fermenter, mixed salt sealing is carried out, wherein, 60% salt used is used for batch mixing, and 40%
Salt used be used for seal.After mixed salt sealing, progress spontaneous fermentation at shady and cool ventilation is placed on, fermentation temperature is 30 DEG C, hair
After ferment 60 days, the capsicum fermented is starched.
The sodium benzoate and 0.36 ‰ potassium sorbate for accounting for mixed fermentation sauce quality 0.24 ‰ are added into mixed fermentation sauce,
Stir, and pH value≤4.5 are adjusted with citric acid, obtain thick chilli sauce.
Thick chilli sauce obtained above is filled into 140g vials, oil sealing (6~10g of edible vegetable oil), spiral cover, then
Sterilization, temperature are set as 110 DEG C, time 25min, obtain finished product.
Embodiment 2
By sampled inspection, sorting, clean and drain after 81g millet chilli, 9g bright red sharp green pepper, 9g garlic etc.
It is 0.6 × 0.6cm~0.8 × 0.8cm that crushing, which obtains particle size,.Capsicum slurry；Starched by capsicum：Salt=100:10 quality
Than adding capsicum magma and salt into fermenter, mixed salt sealing is carried out, wherein, 60% salt used is used for batch mixing, and 40%
Salt used be used for seal.After mixed salt sealing, progress spontaneous fermentation at shady and cool ventilation is placed on, fermentation temperature is 25 DEG C, hair
After ferment 60 days, the capsicum fermented is starched.
The sodium benzoate and 0.36 ‰ potassium sorbate for accounting for mixed fermentation sauce quality 0.24 ‰ are added into mixed fermentation sauce,
Stir, and pH value≤4.5 are adjusted with citric acid, obtain thick chilli sauce.
Thick chilli sauce obtained above is filled into 140g vials, oil sealing (6~10g of edible vegetable oil), spiral cover, then
Sterilization, temperature are set as 110 DEG C, time 25min, obtain finished product.
Embodiment 3
By sampled inspection, sorting, clean and drain after 81g millet chilli, 9g bright red sharp green pepper, 9g garlic etc.
It is 0.6 × 0.6cm~0.8 × 0.8cm that crushing, which obtains particle size,.Capsicum slurry；Starched by capsicum：Salt=100:10 quality
Than adding capsicum magma and salt into fermenter, mixed salt sealing is carried out, wherein, 60% salt used is used for batch mixing, and 40%
Salt used be used for seal.After mixed salt sealing, progress spontaneous fermentation at shady and cool ventilation is placed on, fermentation temperature is 37 DEG C, hair
After ferment 60 days, the capsicum fermented is starched.
The sodium benzoate and 0.36 ‰ potassium sorbate for accounting for mixed fermentation sauce quality 0.24 ‰ are added into mixed fermentation sauce,
Stir, and pH value≤4.5 are adjusted with citric acid, obtain thick chilli sauce.
Thick chilli sauce obtained above is filled into 140g vials, oil sealing (6~10g of edible vegetable oil), spiral cover, then
Sterilization, temperature are set as 110 DEG C, time 25min, obtain finished product.
Embodiment 4
By sampled inspection, sorting, clean and drain after 72g millet chilli, 8g bright red sharp green pepper, 8g garlic etc.
It is 0.6 × 0.6cm~0.8 × 0.8cm that crushing, which obtains particle size,.Capsicum slurry；Starched by capsicum：Salt=100:10 quality
Than adding capsicum magma and salt into fermenter, mixed salt sealing is carried out, wherein, 60% salt used is used for batch mixing, and 40%
Salt used be used for seal.After mixed salt sealing, progress spontaneous fermentation at shady and cool ventilation is placed on, fermentation temperature is 30 DEG C, hair
After ferment 60 days, the capsicum fermented is starched.
The sodium benzoate and 0.36 ‰ potassium sorbate for accounting for mixed fermentation sauce quality 0.24 ‰ are added into mixed fermentation sauce,
Stir, and pH value≤4.5 are adjusted with citric acid, obtain thick chilli sauce.
Thick chilli sauce obtained above is filled into 140g vials, oil sealing (6~10g of edible vegetable oil), spiral cover, then
Sterilization, temperature are set as 110 DEG C, time 25min, obtain finished product.
Embodiment 5
By sampled inspection, sorting, clean and drain after 85g millet chilli, 9.5g bright red sharp green pepper, 9.5g it is big
It is 0.6 × 0.6cm~0.8 × 0.8cm that the crushing such as garlic, which obtain particle size,.Capsicum slurry；Starched by capsicum：Salt=100:10
Mass ratio adds capsicum magma and salt into fermenter, carries out mixed salt sealing, wherein, 60% salt used is used for batch mixing,
40% salt used is used to seal.After mixed salt sealing, progress spontaneous fermentation, fermentation temperature 30 at shady and cool ventilation are placed on
DEG C, after fermenting 60 days, the capsicum fermented is starched.
The sodium benzoate and 0.36 ‰ potassium sorbate for accounting for mixed fermentation sauce quality 0.24 ‰ are added into mixed fermentation sauce,
Stir, and pH value≤4.5 are adjusted with citric acid, obtain thick chilli sauce.
Thick chilli sauce obtained above is filled into 140g vials, oil sealing (6~10g of edible vegetable oil), spiral cover, then
Sterilization, temperature are set as 110 DEG C, time 25min, obtain finished product.
Comparative example 1
By sampled inspection, sorting, clean and drain after millet chilli, bright red sharp green pepper, the crushing such as garlic obtain particle
Size is 0.6 × 0.6cm~0.8 × 0.8cm.Capsicum slurry；Starched by capsicum：Salt=100:10 mass ratio is into fermenter
Capsicum magma and salt are added, carries out mixed salt sealing, wherein, 60% salt used is used for batch mixing, and 40% salt used is used
In sealing.After mixed salt sealing, progress spontaneous fermentation at shady and cool ventilation is placed on, fermentation temperature is 30 DEG C, after fermenting 60 days, is obtained
The capsicum slurry of fermentation.
The sodium benzoate and 0.36 ‰ potassium sorbate for accounting for mixed fermentation sauce quality 0.24 ‰ are added into mixed fermentation sauce,
Stir, and pH value≤4.5 are adjusted with citric acid, obtain thick chilli sauce.
Comparative example 2
By sampled inspection, sorting, clean and drain after millet chilli, bright red sharp green pepper, the crushing such as garlic obtain particle
Size is 0.6 × 0.6cm~0.8 × 0.8cm.Capsicum slurry；Starched by capsicum：Salt=100:10 mass ratio is into fermenter
Capsicum magma and salt are added, carries out mixed salt sealing, wherein, 60% salt used is used for batch mixing, and 40% salt used is used
In sealing.After mixed salt sealing, progress spontaneous fermentation at shady and cool ventilation is placed on, fermentation temperature is 25 DEG C, after fermenting 60 days, is obtained
The capsicum slurry of fermentation.
The sodium benzoate and 0.36 ‰ potassium sorbate for accounting for mixed fermentation sauce quality 0.24 ‰ are added into mixed fermentation sauce,
Stir, and pH value≤4.5 are adjusted with citric acid, obtain thick chilli sauce.
Comparative example 3
By sampled inspection, sorting, clean and drain after millet chilli, bright red sharp green pepper, the crushing such as garlic obtain particle
Size is 0.6 × 0.6cm~0.8 × 0.8cm.Capsicum slurry；Starched by capsicum：Salt=100:10 mass ratio is into fermenter
Capsicum magma and salt are added, carries out mixed salt sealing, wherein, 60% salt used is used for batch mixing, and 40% salt used is used
In sealing.After mixed salt sealing, progress spontaneous fermentation at shady and cool ventilation is placed on, fermentation temperature is 37 DEG C, after fermenting 60 days, is obtained
The capsicum slurry of fermentation.
The sodium benzoate and 0.36 ‰ potassium sorbate for accounting for mixed fermentation sauce quality 0.24 ‰ are added into mixed fermentation sauce,
Stir, and pH value≤4.5 are adjusted with citric acid, obtain thick chilli sauce.
Comparative example 4
By sampled inspection, sorting, clean and drain after millet chilli, bright red sharp green pepper, the crushing such as garlic obtain particle
Size is 0.6 × 0.6cm~0.8 × 0.8cm.Capsicum slurry；Starched by capsicum：Salt=100:10 mass ratio is into fermenter
Capsicum magma and salt are added, carries out mixed salt sealing, wherein, 60% salt used is used for batch mixing, and 40% salt used is used
In sealing.After mixed salt sealing, progress spontaneous fermentation at shady and cool ventilation is placed on, fermentation temperature is 30 DEG C, after fermenting 60 days, is obtained
The capsicum slurry of fermentation.
The sodium benzoate and 0.36 ‰ potassium sorbate for accounting for mixed fermentation sauce quality 0.24 ‰ are added into mixed fermentation sauce,
Stir, and pH value≤4.5 are adjusted with citric acid, obtain thick chilli sauce.
Thick chilli sauce obtained above is filled into 140g vials, sterilized, temperature is set as 80 DEG C, obtains finished product.
Comparative example 5
By sampled inspection, sorting, clean and drain after millet chilli, bright red sharp green pepper, the crushing such as garlic obtain particle
Size is 0.6 × 0.6cm~0.8 × 0.8cm.Capsicum slurry；Starched by capsicum：Salt=100:10 mass ratio is into fermenter
Capsicum magma and salt are added, carries out mixed salt sealing, wherein, 60% salt used is used for batch mixing, and 40% salt used is used
In sealing.After mixed salt sealing, progress spontaneous fermentation at shady and cool ventilation is placed on, fermentation temperature is 30 DEG C, after fermenting 60 days, is obtained
The capsicum slurry of fermentation.
The sodium benzoate and 0.36 ‰ potassium sorbate for accounting for mixed fermentation sauce quality 0.24 ‰ are added into mixed fermentation sauce,
Stir, and pH value≤4.5 are adjusted with citric acid, obtain thick chilli sauce.
Thick chilli sauce obtained above is filled into 140g vials, sterilized, temperature is set as 110 DEG C, obtains finished product.
Comparative example 6
By sampled inspection, sorting, clean and drain after millet chilli, bright red sharp green pepper, the crushing such as garlic obtain particle
Size is 0.6 × 0.6cm~0.8 × 0.8cm.Capsicum slurry；Starched by capsicum：Salt=100:10 mass ratio is into fermenter
Capsicum magma and salt are added, carries out mixed salt sealing, wherein, 60% salt used is used for batch mixing, and 40% salt used is used
In sealing.After mixed salt sealing, progress spontaneous fermentation at shady and cool ventilation is placed on, fermentation temperature is 37 DEG C, after fermenting 60 days, is obtained
The capsicum slurry of fermentation.
The sodium benzoate and 0.36 ‰ potassium sorbate for accounting for mixed fermentation sauce quality 0.24 ‰ are added into mixed fermentation sauce,
Stir, and pH value≤4.5 are adjusted with citric acid, obtain thick chilli sauce.
Thick chilli sauce obtained above is filled into 140g vials, sterilized, temperature is set as 110 DEG C, obtains finished product.
The thick chilli sauce of thick chilli sauce and comparative example 1~6 to the embodiment of the present invention 1~3 carries out Sauce flavor and mouthfeel evaluation,
Evaluation method is：The thick chilli sauce prepared by thick chilli sauce and comparative example 1~6 prepared using the embodiment of the present invention 1~3 is used as evaluation pair
As the Sauce flavor of thick chilli sauce, the intrinsic flavor of capsicum, ester Flavor and mouthfeel being respectively divided into 5 grades, estimator is according to the happiness of oneself
It is good that it is evaluated, be most preferably chosen as 5 points, such as Sauce flavor, it is strong to paste flavor arrive the light product of paste flavor smell according to
Minor sort, 5 points are most preferably chosen as, remaining successively decreases successively provides score value；Equally, for mouthfeel, the product to features good taste to difference
Sort successively, be most preferably chosen as 5 points, remaining successively decreases successively provides score value, for Sauce flavor and mouthfeel be close or fancy grade phase
Near product, it is allowed to provide scoring arranged side by side.It the results are shown in Table 1~4.
Evaluation to result mainly carries out flavor according to the people of different occupation or different age group and mouthfeel is evaluated, and participates in commenting
The number of valency is 50 people.
The Sauce flavor evaluation comparison of table 1, thick chilli sauce
Table 2, the intrinsic flavor evaluation of the capsicum of thick chilli sauce compare
The ester Flavor evaluation comparison of table 3, thick chilli sauce
The mouthfeel evaluation comparison of table 4, thick chilli sauce
As a result show, millet starch sauce ester perfume (or spice) provided by the invention overflows, and is fully merged with ferment local-flavor, capsicum flavor, mouth
Sense is optimal.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of preparation method of millet starch sauce, it is characterised in that comprise the following steps：
A after) crushing millet starch, bright red sharp green pepper and garlic, then mix with the first salt, be honored as a queen using the second salt salt and pickle hair
Ferment, the capsicum slurry to be fermented；
B) capsicum of the fermentation is starched and mixed with food additives, pH is adjusted, obtains thick chilli sauce；
C the thick chilli sauce) is passed through into filling, oil sealing and sterilization successively, obtains millet starch sauce.
2. preparation method according to claim 1, it is characterised in that the millet starch sauce is prepared from the following materials；
The millet starch of 72~90 mass parts；
The bright red sharp green pepper of 8~9 mass parts；
The garlic of 8~10 mass parts；
The salt of 7~9 mass parts；
The additive of 0.00005~0.002 mass parts；
The edible vegetable oil of 6~10 mass parts；
The addition of the salt is the total amount of the first salt and the second salt.
3. preparation method according to claim 1, it is characterised in that the mass ratio of the first salt and the second salt is 1.5：
1~3:1.
4. preparation method according to claim 1, it is characterised in that the pickled fermented temperature is 25~35 DEG C, institute
The pickled fermented time is stated as 60~90 days.
5. preparation method according to claim 1, it is characterised in that the food additives are selected from sodium benzoate and sorb
Sour potassium.
6. preparation method according to claim 1, it is characterised in that using lemon acid for adjusting pH, after adjusting pH, pH≤
4.5。
7. preparation method according to claim 1, it is characterised in that the temperature of the sterilization is 110~120 DEG C, described
The time of sterilization is 25~30min.
8. preparation method according to claim 1, it is characterised in that after the millet starch, bright red sharp green pepper and garlic crush
Size be 0.6 × 0.6cm~0.8 × 0.8cm.
A kind of 9. thick chilli sauce being prepared using claim 1~8 any one preparation method.
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